| 王玲利,曾明,刘超.采后热处理和钙处理对‘黄冠’梨膜脂过氧化和保护酶活性的影响[J].中国南方果树,2017,46(2): |
| 采后热处理和钙处理对‘黄冠’梨膜脂过氧化和保护酶活性的影响 |
| Effects of Postharvest Heat and Calcium Treatments on Membrane Lipid Peroxidation and Activity of Defensive Enzymes of ‘Huangguan’ Pear Fruit |
| 投稿时间：2016-06-15 修订日期：2016-09-01 |
| DOI： |
| 中文关键词: 黄冠梨 热处理和钙处理 膜脂过氧化 保护酶 |
| 英文关键词:‘Huangguan’ pear fruit heat and calcium treatments membrane lipid peroxidation activity of defensive enzymes |
| 基金项目:国家现代农业产业技术体系建设专项资金项目（CARS-29-36） |
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| 中文摘要: |
| 以‘黄冠’梨果实为材料，研究了采后热处理（38 ℃热空气24 h），钙处理（6% CaCl2浸果15 min）及热加钙处理（6% CaCl2 38 ℃）对果实低温贮藏过程中果实膜脂过氧化和保护酶活性的影响，以清水浸果为对照。结果表明，38 ℃、6%CaCl2及38 ℃ 6%CaCl2处理对果实贮藏期相对电导率的升高和果实硬度的下降有较好的抑制作用，延迟了POD、SOD活性高峰，使其峰值显著高于对照，显著抑制了果实贮藏后期LOX活性的增加及POD、SOD活性的下降；38 ℃处理对果实O2-的生成速率、MDA含量和PPO活性几乎没有影响，6%CaCl2及38 ℃ 6%CaCl2处理减慢了果实贮藏后期O2-的生成速率，减少了MDA的积累，降低了贮藏前期PPO的活性及其峰值。总体而言，热处理和钙处理通过维持果实硬度，延缓膜脂过氧化的发生，抑制保护酶活性的下降，提高活性氧的清除能力，保持活性氧代谢平衡，从而延缓果实衰老，其中38 ℃ 6%CaCl2的处理效果最好。 |
| 英文摘要: |
| The effects of postharvest treatments of heat（38 ℃ hot-air for 24 h），calcium（soaking with 6% CaCl2 for 15 min）and combination of heat and calcium（treated with 38 ℃ hot-air for 24h and then soaked with 6%CaCl2 for 15 min）on membrane lipid peroxidation and activity of defensive enzymes of ‘Huanngguan’ pear were studied during low temperature storage，soaking with water as control. The results showed that treatments with 38 ℃, 6% CaCl2 and 6% CaCl2 38 ℃ inhibited the increases of relative conductivity (RC) and the decline in fruit firmness effectively, delayed the peak of peroxidase(POD) , superoxide dismutase ( SOD) activity and was significantly higher than control, inhibited the activity of lipoxygenase(LOX) and the decrease in SOD , POD activity during the later stage of storage significantly. Treatment with 38℃ showed little impact on superoxide anion(O2-)production rate, malondialdehyde(MDA) content and polyphenol oxidase( PPO) activity, however, treatments with 6% CaCl2 and 6% CaCl2 38 ℃ inhibited the O2- production rate, decreased the accumulation of MDA , reduced the activity of PPO and its peak level at earlier storage. In summary, heat and calcium treatments delayed fruit senescence by keeping the firmness of ‘Huangguan’ pear fruit, inhibiting the occurrence of membrane lipid peroxidation, keeping the activity of defensive enzymes, improving the ability of scavenging active oxygen, keeping the balance of oxygen species metabolism, whereas application of 6% CaCl2 38 ℃ presented the best effect of all the treatments. |
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